Sweet Potato Corn Chowder
12 ounces andouille, kielbasa or smoked pork sausage, halved lengthwise and cut into 1/2-inch slices
1 large onion, chopped (1 cup)
2 stalks celery, chopped (1 cup)
1 tablespoon minced garlic (6 cloves)
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon Cajun or Creole seasoning
6 cups chicken broth
1 16 – ounce package frozen whole kernel corn or 3 cups fresh sweet corn kernels
2 cups 1/2-inch cubes peeled sweet potato (about 2 small)
12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
1 cup whipping cream
1 teaspoon freshly ground black pepper
In a 6-quart Dutch oven, brown sausage over medium heat for 5 minutes, stirring occasionally. Add onion, celery and garlic. Cook and stir for 5 minutes. Stir in flour, cumin, chili powder and Cajun seasoning. Cook and stir for 2 minutes more. Stir in chicken broth. Bring to boiling.
Add corn, sweet potatoes, and chicken. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until sweet potatoes are tender.
Stir in whipping cream and pepper; heat through. Makes 8 to 10 main-dish servings.